Serves 2 – 4
5 cups cooked pasta
Punnet of cherry tomatoes, halved
1 cup of feta, cubed
1 cup of kalamata olives
1 cup of basil leaves
1-2 tsp of olive oil
Lemon juice and sea salt to season
- Place the leftover pasta into a large serving bowl, drizzle over the olive oil and gently stir through to loosen and coat the pasta pieces.
- Mix in the tomatoes, feta, olives and basil leaves.
- Squeeze over some fresh lemon juice, season with sea salt and give it another gentle stir before serving.